So, remember that Salted Honey Cantaloupe Jam I cooked up the other day?
While it was great on it’s own, I just had to dream up something else for a proper pairing.

I got it!

Slathered and swirled with chèvre, then topped with freshly sliced avocado and fresh tarragon, I believe this has entered the contest for BEST grilled cheese sammich EVER!

Enjoy every little bit of this gem of a sammie.

Tangy, salty, sweet, crunchy, creamy, aromatic…amazing.

Chèvre, Avocado, & Salted Honey Cantaloupe Jam Grilled Cheese

3 slices sourdough bread
1 Tbs. butter
3 oz. fresh chèvre, softened to room temperature
2 heaping Tbs. Salted Honey Cantaloupe Jam
1/2 medium avocado, sliced
1 1/2 Tbs. fresh tarragon, minced
sea salt and pepper

Preheat a cast iron skillet to medium.
Butter one side of two of the slices of bread. Place the buttered side of one slice down in the skillet. Spread half the chèvre and half the jam on top of the slice. Cover that with half the avocado, half the tarragon, and salt and pepper. Place the non-buttered bread slice on top of that and repeat with process with the remaining ingredients. Finally, end with the last sliced of buttered sourdough on top, buttered side up.
Flip with a spatula once the bottom begins to caramelize. A touch of char is a good thing. Once flipped, squash that puppy down with the back of the spatula “panini style.”
Continue to cook until the cheese melts and both buttered sides are crispy and caramely.

Slice and savor.